Preheat an oven to 350°F. Coat 3 large cookie sheets with non-stick spray. Set aside. In a large bowl, stir together the flour, sesame seeds, baking powder, ginger, cinnamon, cocoa powder, clove, and salt. Set aside.

In another large bowl, with a wooden spoon mash the butter, brown sugar, and vanilla until creamy and well combined.

Add the egg and molasses and stir until blended. Stir in the flour until a smooth soft dough forms. Drop by tablespoons onto the prepared cookie sheets, 1 inch apart. and bake 10 to 12 minutes until the cookies have puffed and are firm to the touch. Transfer to a wire rack to cool completely. Store in an air-tight container for up to 3 days.